The combination of diced sweet potatoes and whole pinto beans makes for a wonderful and unexpected taco filling. Spiced with a mild homemade taco seasoning, it's perfect for a Meatless Monday meal or use it as a filling for burritos to go. Bake the sweet potatoes in advance or microwave in minutes until just fork tender.
To bake the sweet potato, pierce it in several places with a fork. Place directly on the rack in a 400-degrees F oven and bake until just fork tender, about 40 minutes. For a quick alternative, microwave using the "potato" function but remove a minute or two before the timer to catch it when it's just fork tender. Cool, peel and dice the potato.
Heat a large skillet over medium heat with the oil. Add the onion and garlic and saute until fragrant, about 1 minute.
Add the diced sweet potato, whole pinto beans along with the chili powder, paprika, cumin, oregano and salt and stir to coat them well in the spice mixture. Cook until heated through, about 5 minutes.
Meanwhile, combine the avocado and sour cream in a small bowl with a pinch of salt and taste for seasoning. Set aside.
Heat the tortillas and spoon a portion of the sweet potato-pinto bean mixture into each one. Top with the avocado cream as well as the cheese, scallion and cilantro as desired.
Pure chile powder: Unlike chili powder, which a premixed spice blend, pure chile powder is dried and ground from a single type of pepper. Since I keep dried peppers on hand, I just tear, de-seed and blend up something mild, like New Mexico chiles or Ancho chiles, in my spice grinder until finely ground.
You can substitute 2 tablespoons of your favorite chili powder blend in this recipe to replace all the seasonings.
Copyright 2021 Lynne Curry